This is my adaptation of Gourmet's Irish soda bread recipe. It's far and away the best soup-dipping bread I know of. The dough comes together in under an hour, and produces a moist, hearty loaf with an incredible crackly crust. For a sweeter bread, add two tablespoons of brown sugar and a couple handfuls of raisins. —ieatthepeach
1 large round loaf
2 1/2 cups
whole wheat flour
old-fashioned (rolled) oats, divided
cold unsalted butter, cut into cubes
(2 cups) buttermilk
In This Recipe
Preheat oven to 425º F and position a rack in the middle. Grease a baking sheet, or line with parchment paper.
In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, 3 tbsp rolled oats, caraway seeds, baking soda, and salt. Add butter and use a pastry cutter, a pair of forks, or your fingertips to mix the butter into the dry ingredients until it’s completely incorporated and crumbly. Add buttermilk and mix just until a sticky dough comes together–if necessary, knead the last of the flour in with your hands.
Turn the dough out onto the baking sheet, and use lightly damp hands to form it into a round. Use a sharp knife to cut an X in the top of the loaf. Sprinkle the remaining 1 tbsp rolled oats over the top of the loaf, and lightly press the oats into the dough. Bake for 40-45 minutes, or until the bread is golden on top and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for 10-15 minutes before transferring to a cutting board.
Slice the bread and serve warm; once it’s cooled, toast slices before serving. Leftover bread can be wrapped in plastic wrap, then in aluminum foil, and frozen for up to 3 months. You can toast slices of this bread straight from the freezer!